Yogurt Fish Curry

My visit to India two years ago was for work but I ended up visiting the Shrines, the seventh wonder of the World, have you heard about it before? That is the Taj Mahal, and several other interesting places in India. I took my time studying the food in the hotel that I stayed because they had a huge selection of different ethnic foods from all parts of India and one that drew my attention was the fish in yoghurt. The good thing about this meal is that it takes little time to prepare but taste so delicious that you will not want to stop eating.

Ingredients

Basmati Rice

Cumin, coriander, mustard seeds,

Garam Masala

Turmeric

Chilli (hot pepper)

Butter

I used porgy Fish, butter fish, croaker, sea bass, or mullet fish will work well too. (Cut into 2 or 3 depending on the size of the fish)

Cilantro

Onions

Greek Yogurt

Garlic minced

Ginger paste

Method:

I marinate the fish with salt for 10 minutes before I started cooking. Then I melt the butter and add the seeds, the garlic and ginger paste to bring out their fragrances. Then I add the turmeric, pepper, the yoghurt, stir well before adding the fish. I add the onions and the garam masala on the fish, cover and allow to simmer in low heat until it is fully cooked. I add the cilantro and remove from heat. Served with the basmati rice cooked according to directions below.

For the rice, as long as you have basmati rice, it is very easy to make. I dry fry my spices which comprises of cumin, coriander, mustard seeds and add them to boiling water with turmeric, salt and butter. Then add the rice, cover the pan, bring to boil, then reduce the heat to low to allow the rice cook. When the water is dry I use fork to fluff the rice to a nicely singles. Serve with the fish curry.